Recipe of Award-winning Moroccan Style Carrot and Aubergine Tray Bake

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, moroccan style carrot and aubergine tray bake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Moroccan Style Carrot and Aubergine Tray Bake is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Moroccan Style Carrot and Aubergine Tray Bake is something that I have loved my whole life. They are nice and they look fantastic.

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To begin with this recipe, we have to prepare a few ingredients. You can cook moroccan style carrot and aubergine tray bake using 17 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Moroccan Style Carrot and Aubergine Tray Bake:

1. Make ready 3 tbsp olive oil
2. Make ready 2 medium aubergines, cubed approximately 2cm
3. Get 300 g cherry tomatoes
4. Take 1 tbsp rose harissa (optional for added spice)
5. Prepare 1 (400 g) tin chickpeas
6. Get 3 large carrots, cut into rounds
7. Get 1 tin tomatoes
8. Make ready 1 red onion, cut into large chunks
9. Get 1/2 teaspoon ground cumin
10. Get 1/2 tsp cinnamon
11. Get 1/2 teaspoon paprika
12. Make ready 1 tsp salt
13. Prepare Flatbread
14. Prepare Greek yoghurt
15. Get Pomegranate seeds
16. Get Small handful fresh mint
17. Prepare Small handful fresh coriander

Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! Had to stew the aubergine a bit longer as was still quite tough. agreed, fried eggplant tastes way better than dry chewy baked eggplant and it adds a little more condensed flavor too. Roast aubergine and tomato bake with rocket and walnut. Spread out the aubergine slices on two or three baking trays lined with baking paper.

Instructions to make Moroccan Style Carrot and Aubergine Tray Bake:

1. Preheat the oven to 220 degrees C
2. In a large roasting tray, place the oil, aubergine cubes, salt, pepper, harissa, carrots, red onion and spices, toss to combine.
3. Bake for 15 mins then mix again adding the cherry tomatoes.
4. Bake for another 20 mins then add the tin tomatoes and the chickpeas and mix.
5. Bake for 10 mins, or until everything is soft and cooked through.
6. Adjust seasonings, adding more harissa for more heat or more spices, salt or pepper.
7. Serve with a dollop of Greek yoghurt, a handful of pomegranate seeds and the chopped fresh herbs.
8. Eat with flatbread if desired.

Roast aubergine and tomato bake with rocket and walnut. Spread out the aubergine slices on two or three baking trays lined with baking paper. Slow cooked Chickpeas and veggie tagine recipe, delicious easy and flavourful dish from Morrocan Cuisine. Spread the almonds over a baking tray. Transfer to a heatproof bowl. (You can also toast these in the Heat oil in a deep frypan or wok over medium heat.

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